Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

BAKED SQUASH RISOTTO WITH A CRISPY CRUMB TOPPING

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 1 hour
Totaltime: 1 hour 20 minutes

This would also be good made with sugar pumpkins.

Ingredients

  • SQUASH PURÉE AND STOCK
    1 Hubbard squash, 1 1/2 lbs (680 g), washed with skin on
    5 cups (1.25 L) water
    1/2 tsp (2 mL) salt

    RISOTTO
    1 cup (250 mL) thinly sliced onion
    3 tbsp (45 mL) unsalted butter, divided
    1 cup (250 mL) coarsely grated zucchini
    1 1/2 cups (375 mL) arborio rice
    1/2 cup (125 mL) dry white wine
    1 1/2 tsp (7 mL) salt
    1/2 tsp (2 mL) freshly ground pepper
    1/2 cup (125 mL) grated Pecorino Romano cheese

    TOPPING
    1/4 cup (60 mL) light olive oil
    4 large sage leaves plus more to garnish
    1/2 cup (125 mL) seasoned panko bread crumbs

Preparation

  • 1. For the squash purée and stock, cut squash in quarters and scoop out seeds. Place in a large pot with water and salt. Bring to a boil and reduce heat to simmer. Simmer until squash is soft, about 10 minutes. Remove squash with a slotted spoon and place, skin-on, in a blender. Purée until creamy. Reserve 3 cups (750 mL) stock and keep hot. Remaining stock can be stored in an airtight container in the fridge for 4 to 5 days.

    2. Preheat oven to 350°F`(177°C).

    3. In a large Dutch oven with a lid, add onions, 1 tbsp (15 mL) unsalted butter, grated zucchini, rice, wine, 2 cups (500 mL) squash purée and 3 cups (750 mL) squash stock. Season with salt and pepper. Stir to combine. Cover with lid and bake until rice is tender, 45 to 50 minutes.

    4. While risotto is baking, make topping. In a small saucepan, heat oil over medium-high heat. Add sage leaves and fry until crisp, about 30 seconds. Remove with a slotted spoon; drain on paper towel. Add panko and cook, stirring, until golden, about 1 minute. Remove from heat. Finely crush four sage leaves and mix into panko crumbs.

    5. Remove risotto from oven and stir well. Stir in remaining 2 tbsp (30 mL) butter and cheese. It should have a creamy consistency and will start to thicken as it sits, covered, about 5 to 7 minutes.

    6. Plate risotto and top with panko topping. Garnish with extra crispy sage leaves, if using.
Have you tried the recipe?

Baked squash risotto with a crispy crumb topping

Add Comment

* Required information
1000
What is the next number: 10, 12, 14, ..?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook